Brighten up your world with a burst of citrusy bliss with these easy-to-make and delicious Italian lemon ricotta cookies! With their soft melt-in-your-mouth texture and perfect balance of tangy to sweet, these lemon cookies are a true treat! Whether you serve them alongside your favorite hot beverage or take them to your next family gathering, they are sure to be a hit!
Why this is the best Italian Lemon Ricotta Cookies recipe
- Irresistible texture: Almost like cake, these cookies are soft, moist, and airy! With every bite, it's a delicious combination of creamy ricotta and fluffy goodness.
- Burst of lemon flavor: Loaded with fresh citrus flavor, these tart lemon ricotta cookies are perfect for lemon lovers! They offer a vibrant burst of lemon flavor with just the right amount of sweetness to balance out the tang.
- Easy cookie recipe: The recipe doesn't require any fancy ingredients or baking skills! So whether you're a seasoned baker or a novice, you can effortlessly whip up a batch to impress your friends and family.
- Versatile recipe: Lemon takes the spotlight in this ricotta cookie recipe, but feel free to experiment with other citrus fruits like limes and oranges. Or, stir in a variety of mix-ins like nuts, white chocolate, freshly grated ginger, or coconut flakes!
Ingredients
Visit the original Lemon Ricotta Cookies recipe at Spatula Desserts to find more detailed information and a printable version of the Recipe Card.
For the ricotta cookies:
⅓ cup Unsalted butter, room temperature
1 cup Granulated sugar
1 teaspoon Vanilla extract
1 Egg, room temperature
1 cup Ricotta cheese, creamy full-fat ricotta cheese at room temperature
2 tablespoons Lemon juice, freshly squeezed
Zest of 1 lemon
1½ cups All-purpose flour, sifted
1 teaspoon Baking powder
¼ teaspoon Salt
For the lemon glaze:
¾ cup Powdered sugar
1 tablespoon Lemon juice
Also read: Learn more about what eggs do in baking and how to make homemade butter to add depth to your recipes.
Bonus: You can make my Sicilian Ricotta Pie, with any leftover ricotta!
How to make the cookies
Visit the original Lemon Ricotta Cookies recipe at Spatula Desserts to find more detailed information and a printable version of the Recipe Card.
- Whip the room-temperature butter together with the sugar using an electric hand mixer until it’s light and fluffy. Now, whip in the egg and vanilla.
- Whip the ricotta cheese and lemon zest into the butter mixture. Next, add the 2 tablespoons of lemon juice slowly as you continue to whip.
- Sift the flour, baking powder, and salt over the wet ingredients. Now, use a rubber spatula to gently fold in the dry ingredients. Be very careful not to overmix.
- Prepare 2 baking sheets by lining them with parchment paper or silicone baking mats.
- Use a spoon or cookie scooper to place 1 tablespoon portions of the ricotta cookie dough onto the baking sheets. The cookies should be spaced at least 2 inches apart to give them room to puff up.
- Put the baking sheets in the fridge to let the cookies chill for a minimum of 1 hour and up to 1 day.
- Preheat the oven to 347°F (no fan).
- Transfer the chilled cookies to the preheated oven and bake them for about 13 minutes. They should still be pale on top but fully baked on the bottom. So you need to pay close attention while they are in the oven.
- Allow the lemon ricotta cookies to rest on the baking sheet for 2 to 3 minutes. Then carefully transfer them to a cooling rack.
Top Tip: If the dough seems too runny to scoop the cookies, do not add extra flour. Just put the dough in the fridge to firm up a bit and then scoop the cookies.
How to glaze the cookies
- Whisk together fresh lemon juice and sifted powdered sugar together in a small bowl. The glaze should not be overly thick or runny. If it is, just add more juice or powdered sugar.
- Use a spoon or piping bag to apply the glaze on top of the cookies. Then sprinkle each cookie with a bit of lemon zest.
- Store the lemon ricotta cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Top Tip: Apply the lemon zest to the ricotta cookies while the glaze is still wet and hasn’t had time to set and harden.
Visit the original Lemon Ricotta Cookies recipe at Spatula Desserts to find more detailed information and a printable version of the Recipe Card.
Flavor Variations & Substitutions
You can easily customize the recipe to craft new flavors. Swap out the lemons for limes or oranges to infuse the cookies with a different citrus twist. To add an aromatic touch, incorporate a little culinary lavender into the dough. For an extra bit of zing, grate fresh ginger into the dough. Or, indulge by folding in decadent chunks of white chocolate!
To enhance the texture, mix in chopped almonds or pistachios for a nutty crunch. Fold some shredded coconut into the dough for a tropical twist. For an even creamier cookie, skip the lemon glaze and top your cookies with my cream cheese frosting.
Expert tips
- Make sure the butter, ricotta cheese, and egg are at room temperature before you begin. This is imperative for proper emulsification.
- For the best results, use high-fat ricotta cheese and drain it if it seems overly watery.
- Always use a rubber spatula to combine the wet and dry ingredients to prevent overmixing.
- You must chill the cookies before baking them or they will turn out flat like pancakes. But if they do, here are some ways to save flat cookies.
- Make sure to space your cookies at least 2 inches apart, so they have room to puff up.
- Be careful not to overbake the cookies. They should still be pale on top. But if you do have a baking mishap, here’s how to soften hard cookies.
- The cookies must be completely cool before applying the glaze or it will melt.
Visit the original Lemon Ricotta Cookies recipe at Spatula Desserts to find more detailed information and a printable version of the Recipe Card.
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This article was first published as Lemon Ricotta Cookies at Spatula Desserts.
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